GRUYERE POTATOE BAKE

1 kg potatoes, peeled and finely sliced

100 gram grated Gruyere cheese

butter

125 ml Milk

250 ml Cream

1 clove Garlic



Place half of the potatoes in a well-buttered shallow oven-proof dish. Season with salt and pepper and sprinkle half the cheese. Repeat and pour over cream/milk gently heated with one whole garlic clove until just boiling. Bake at 180 deg C until all the liquid has been absorbed and the top is well-browned. This will take about an hour.

Tip: Try equal quantities of potato and butternut.